Crispy Air Fryer Chicken Wings with Dry Rub: The Fast, Foolproof Wing Recipe Everyone Needs

If you crave ultra-crispy chicken wings without deep frying, grease splatters, or restaurant wait times, these Crispy Air Fryer Chicken Wings with Dry Rub are about to become your new signature recipe. They’re shockingly crunchy, intensely flavorful, unbelievably easy, and ready in a fraction of the time traditional wings take. No marinade, no messy batter — just perfectly seasoned wings with golden, crackly skin and juicy meat inside.

The secret? A smart blend of spices, a touch of baking powder, and the circulating high heat of the air fryer. It mimics deep frying but uses almost no oil. The result: crispiness that rivals any pub-style wing but is lighter, healthier, and completely customizable.

Whether you’re hosting game day, planning a quick weeknight dinner, meal prepping protein, or just craving a salty, satisfying snack, these dry-rub air fryer chicken wings deliver every single time.

Let’s break down everything you need to know — from the best dry rub recipe to reheating tips and wing variations your whole family will love.

Why These Air Fryer Wings Are So Good

1. THE CRUNCH

The air fryer creates a crisp texture that feels fried but isn’t. The skin bubbles, crisps, and caramelizes beautifully.

2. THE DRY RUB

This seasoning blend hits every craving: savory, smoky, slightly sweet, and bold.

3. THE SIMPLICITY

Little prep, no brine, no marinade — just rub and air fry.

4. THE SPEED

Done in under 25 minutes. Faster than delivery.

5. THE VERSATILITY

Pair with sauces, dips, carbs, salads, tacos, literally anything.

Ingredients You’ll Need

For the Wings

• 2 lbs chicken wings, split into flats and drumettes
• 1 tablespoon baking powder (necessary for crispiness)
• 1 tablespoon olive oil or spray oil

For the Dry Rub

• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (optional but recommended)
• ½ teaspoon chili powder
• ½ teaspoon brown sugar (optional for caramelization)

Instructions

1. Prep the wings.

Pat wings completely dry with paper towels — moisture prevents crispiness.

2. Coat with baking powder + oil.

Toss wings with baking powder and a small amount of oil. This ensures blistered, crunchy skin.

3. Add the dry rub.

Mix all spices together, then sprinkle the rub evenly over the wings, tossing to coat.

4. Air fry.

Preheat air fryer to 390°F (200°C).
Cook wings 18–22 minutes, flipping halfway, until golden and crisp.

5. Serve immediately.

They’re the crispiest right out of the basket.

Crispy Air Fryer Chicken Wings with Dry Rub

Ultra-crispy air fryer chicken wings coated in a bold, smoky dry rub—no sauce needed. Crunchy, flavorful, and ready in under 25 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Appetizer, Dinner

Cuisine: American

Calories: 310

Ingredients

  

Chicken Wings

• 2 lbs chicken wings split into flats and drums
• 1 tbsp olive oil
• 1 tbsp baking powder NOT baking soda

Dry Rub

• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp cayenne pepper optional
• 1 tsp smoked paprika optional
• 1 tsp brown sugar optional

Equipment

• Air fryer
• Mixing bowls
• Tongs

Method

 

1. Pat wings dry with paper towels. Transfer to a mixing bowl.
2. Toss wings with olive oil and baking powder until coated.
3. Mix all dry rub ingredients in a small bowl.
4. Coat wings evenly with the dry rub mixture.
5. Place wings in a single layer in the air fryer basket.
6. Air fry at 400°F (200°C) for 18–22 minutes, flipping halfway.
7. Serve immediately while crispy.

Notes

For extra heat, add more cayenne. For smokier flavor, increase smoked paprika.

Expert Tips for Perfect Crispy Wings

Dry the wings extremely well.

Crispiness requires removing all moisture.

Use baking powder, not baking soda.

Baking soda will ruin the flavor — baking powder is the magic ingredient.

Don’t overcrowd the basket.

Airflow = crispiness. Cook in batches if needed.

Flip halfway through.

Ensures even browning.

Serve fresh.

Air fryer wings taste best right away.

Variations You’ll Love

1. Lemon Pepper Dry Rub

Swap paprika for lemon pepper + add a squeeze of lemon.

2. Buffalo Dry Rub

Add ½ teaspoon cayenne + toss wings with buffalo seasoning.

3. Garlic Parmesan Wings

Add ¼ cup freshly grated parmesan after cooking.

4. Cajun Wings

Use Cajun spice mix + smoked paprika.

5. Sweet Heat Wings

Add brown sugar + cayenne for spicy-sweet wings.

What to Serve with Air Fryer Wings

• Ranch or blue cheese dip
• Celery + carrots
• Fries
• Mac and cheese
• Coleslaw
• Cornbread
• Garlic bread
• Rice bowls
• Potato wedges
• Salads

They’re versatile enough to pair with almost any side.

How to Store & Reheat

Store:

Refrigerate for up to 4 days.

Freeze:

Freeze cooked wings up to 3 months.

Reheat:

Air fryer 375°F for 5–6 minutes to restore crispiness.